Crispy, commonly known as fried or burnt. It is a cooking method that the processed raw materials are marinated with seasoning to taste, then pasted, fried in a hot oil pan until the appearance is golden, crisp and cooked, taken out, and finally wrapped in a pot or poured with marinade. Crispy frying is a widely used technology in frying methods. The dishes cooked in this way are characterized by crispy outside and fresh inside, which are deeply loved by diners. Let's talk about the methods and essentials of making crispy vegetables. From the concept of crispy fried dishes, it can be seen that frying is the first step in making crispy fried dishes, otherwise it can neither be called crispy fried dishes nor have the texture and flavor of crispy fried dishes. In order to make the raw materials not lose too much moisture when frying, it is generally necessary to hang the raw materials into paste or powder first, so as to keep the raw materials fresh and tender. The degree of frying raw materials can be determined according to different processing methods: the juice pouring method should be fried until it is 10% mature, such as "vinegar baked mandarin fish" and "chrysanthemum fish"; If wrapped in juice, it can be fried to maturity in 1989. Generally, it is only fried to dark yellow color and hard and crisp skin, such as "sweet and sour pork". This is the first step of brittle operation. Stir-fry until the raw materials are almost ripe, and prepare the marinade. The most important thing to make crispy vegetables is the preparation of marinade, which can be said to be the most attractive content of crispy vegetables. The marinade of crispy vegetables is generally called "live juice". Such as "sweet and sour mandarin fish", "chrysanthemum fish" and "vinegar braised tile fish", the juice is crowded and frothy, just like fish foam, which is amazing and can be called a fine product in crispy dishes. Live juice is boiled with fire and hot oil. The method is as follows: the wok is lit, salad oil is scooped in and heated, onion is knotted, ginger slices are sauté ed, cooking wine, soy sauce, sugar, salt and water are added to boil, then starch is used to thicken, then 90% hot oil is poured in, stirred vigorously with a spoon, and finally vinegar is poured in. When the hot oil and sweet and sour juice are completely blended by fire, the juice will live. This is a way to make live juice. In Huaiyang area, there is another way to adjust juice, which is called proofreading locally. The ratio of juice is the same as the first method, that is, onion, ginger, cooking wine, soy sauce, sugar, salt, water and so on. Boil, thicken, add vinegar, make nutritious juice, and pour into a bowl. When the other pot is on fire, burn the iron pot until it is reddish, scoop in a little oil, and the pot will immediately "Fei Huo". At this time, quickly pour the juice into the bowl, the juice will boil violently in the pot, and then quickly pour the juice on the freshly fried raw materials. This method can also turn marinade into "live juice". There are generally three key points in the production of crispy fried dishes: First, the oil temperature should be correctly controlled when frying raw materials. The first frying is called cooked frying, the oil temperature should be slightly lower, generally 50% to 60% hot, and the frying time should be slightly longer to make the raw materials mature inside and outside. The second frying is also called double frying and crisp frying. The oil temperature is high, about 70% to 80% hot, but the frying time is short. The purpose is to quickly dehydrate the surface of raw materials to achieve the effect of crispy outside and tender inside. Second, the marinade treatment of crispy marinade is called oil marinade or live juice in the industry. It is made by dipping the marinade into hot oil and stirring it or pouring the marinade into a high-temperature oil pan to mix the oil and marinade into a whole. It can delay the infiltration of water into raw materials. In the production of marinade, firstly, we should pay attention to the thickening concentration. If the thickener is too thin or too thick, we can't bake live juice. Second, the fuel consumption should be appropriate, neither too much nor too little. Too little oil, no luster in the marinade, and too much oil will cause the loss of flavor, which will not achieve the expected effect of cooking; Third, pay attention to the time when the juice dries. Time is too short, the juice is not sticky or alive. If the time is too long and the water is consumed too much, the juice will thicken and the oil in the juice will overflow, thus losing the characteristics of the dish. Therefore, if you want to make the juice alive, you should pay attention to every link of cooking. Third, pouring juice treatment When making crispy dishes, re-frying and marinating should be carried out at the same time, keeping the state of hot materials and hot brine, so that the marinade can penetrate into the raw materials, and the dishes will be tasty. Neither hot nor cold ingredients can achieve the effect of crispy dishes. Taking "baked mandarin fish with vinegar" as an example, this paper introduces the detailed production method of crispy fried mandarin fish. Ingredients: mandarin fish 1 treaty1000g leek segment100g onion10g ginger10g garlic 20g cooking wine 50g vinegar 75g soy sauce 75g sugar150g salt, starch and so on. Methods: 1. Cut the peony knife on both sides of the washed mandarin fish, then marinate it with salt and cooking wine for a while, and then tie the fish mouth tightly with thread. 2. Set the pan on fire, add salad oil and heat it to 50% heat, evenly coat the salted fish with water starch, then take the fish tail in one hand and the fish head in the other, fry it in the oil pan until the color is light yellow, take out the line of the fish mouth, put it in the oil pan heated to 80% heat, fry it again until the color is golden, and take it out and put it on a plate. 3 While frying the fish again, start another fire, add a little salad oil to heat it, add onion and ginger to saute until fragrant, add 500 grams of clear water, add soy sauce, cooking wine, salt and sugar, bring to a boil, thicken it with water starch, pour in vinegar, then pour in shallots to make sweet and sour marinade, and take it out of the pot for later use. 4. Wash the pot and get angry. Burn until the bottom of the pot is slightly red. Add100g salad oil. Pour the sweet and sour gravy into the pot in time for correction. Take the marinade out of the pan while it's hot and pour it on the freshly fried fish. At this time, the fish will make a "cheep, cheep" sound. Serve. Features: the juice is transparent and bright, the fish is crisp outside and tender inside, and the taste is sweet and sour.